SCOTT, La. (KLFY) — News 10’s Rodricka Stevens provided an insightful behind-the-scenes look at the process of making boudin. Aubrey Cole, the owner of Don’s Specialty Meats, highlighted that the ...

The making of boudin is a visceral, bloody and time-consuming process in the French Caribbean territory of Guadeloupe. Boudin — a name that comes from an Anglo-Saxon word meaning "sausage" — was first ...

Chef John Folse dedicated his cochon de lait pit to Aphtonite, a cook in ancient Greece, who is said to have been the first to mention making boudin. Like sausage, some version of the "pudding" of ...

“My idea of a good breakfast,” says Rodney Babineaux of Babineaux’s Slaughterhouse in Breaux Bridge, La., “is a six-pack of beer and a link of boudin.” Greg Walls of Johnson’s Boucanière in Lafayette ...

It was the 2022 Boudin Cook-Off and Acadiana Bacon Fest that inspired amateur boudin makers and best friends Jonathan Linzer and Julius Flugence to go pro. Linzer and Flugence, who started making ...

Bill Buford’s Heat, published in 2006, chronicled the writer’s efforts to master Italian cooking, a journey that necessitated complete immersion in Italian restaurant kitchens and culinary traditions.